Chilli Chicken Bean Pot
This Mexican-inspired dish has a delicious warming taste. Tomatoes, red peppers and Carotino Oil all contain the anti-oxidant “super nutrient” lycopene and this easy recipe contains all three in one healthy meal. Just Google ‘lycopene’ to discover all the health benefits associated with this nutrient!
4 chicken fillets, sliced or diced
3 tablespoons of Carotino Oil
2 tablespoons of plain flour
2 garlic cloves, crushed
1 teaspoon chilli powder
1 large onion, chopped
1 red pepper, deseeded and chopped
300 ml chicken stock
350 g chopped tomatoes
400g canned red kidney beans, drained
2 tablespoons tomato purée
Salt and pepper to taste
Mix the flour and chilli powder together in a shallow dish and season with salt and pepper to taste. Rinse the chicken in water and roll it in the mixture to coat on all sides. Heat the Carotino Oil in a large deep, frying pan and add the coated chicken. Cook at a high heat for around 5 minutes or until the chicken is browned all over. Lift the chicken out of the pan and put on one side.
Add the garlic, onion and red pepper and cook over a medium heat for 3-4 minutes until they have softened. Add the chicken stock, drained kidney beans, chopped tomatoes and tomato purée to the mixture, stirring well, and return the chicken to the pan – transferring everything to a larger pan if necessary. Reduce the heat and cover, simmer for around 45 minutes until the chicken is tender. Serve with rice and garnish as preferred.